I enjoyed cooking this delicious cake recipe just as much as I did eating it.
My peach cream cake is a fully vegan cake recipe which means it is an egg free cake recipe and dairy free cake recipe.
I also baked this cake using gluten free ingredients like rice flour and fine corn meal flour so this is also a gluten free cake recipe.
I did not use xanthan gum making this gluten free cake so the texture is quite crumbly. It is moist and tasty, when you taste it with the vegan whipped cream it will melt in your mouth.
I love baking cake recipes vegan style as they are so much more healthier for you than using animal based products and make you feel less guilty being indulgent and eating a delicious cake or dessert.
Ingredients for Gluten Free Vegan Peach Cream Cake
4oz Rice Flour
3oz Fine Cornmeal Flour
1oz Ground Rice
400g Tin Peaches in Light Syrup
3oz Light Brown Sugar
3oz Sunflower Margarine
3 Tbsp Sunflower Oil
1/2 tsp Bi Carbonate of Soda
1 tsp Baking Powder
1-2 Tbsp Vanilla Essence
Jeenas Vegan Whipped Cream
4oz Rice Flour
3oz Fine Cornmeal Flour
1oz Ground Rice
400g Tin Peaches in Light Syrup
3oz Light Brown Sugar
3oz Sunflower Margarine
3 Tbsp Sunflower Oil
1/2 tsp Bi Carbonate of Soda
1 tsp Baking Powder
1-2 Tbsp Vanilla Essence
Jeenas Vegan Whipped Cream
How to make Chef Jeenas Vegan and Gluten Free Peach Cream Cake
Place rice flour, corn flour, ground rice, baking powder and bi carb into a large bowl and mix well.
Add the oil and margarine.
Use your fingers to rub together the ingredients until you produce a fine bread crumb texture.
You can also use an electric mixer which will take less time.
Use your fingers to rub together the ingredients until you produce a fine bread crumb texture.
You can also use an electric mixer which will take less time.
Half way through the mixing add the brown sugar.
Drain the peaches but do not discard the liquid syrup from the tin.
Keep aside approximately 6 pieces of peach.
Chop the remainder of the peaches into little chunks.
Add the chunks of peach to the mixing bowl along with the juices from the tin and vanilla.
Keep aside approximately 6 pieces of peach.
Chop the remainder of the peaches into little chunks.
Add the chunks of peach to the mixing bowl along with the juices from the tin and vanilla.
Mix very well.
Grease and flour a small flapjack/brownie baking tin.
Pour in the vegan peach cake mixture and spread evenly.
Pour in the vegan peach cake mixture and spread evenly.
Place into a hot oven at 200C for 25 minutes or until golden and a skewer comes out clean.
Do not open the oven door for at least 20 minutes.
Do not open the oven door for at least 20 minutes.
Leave to cool in the tin for approximately 10-15 minutes or until the cake is only slightly warm.
Slice the cake in half in the tin and remove the cake carefully using a large spatula.
Also you can cut the cake into four.
Because this gluten free cake does not use xanthan gum it is a gorgeous crumbly cake so care must be taken.
Slice the cake in half in the tin and remove the cake carefully using a large spatula.
Also you can cut the cake into four.
Because this gluten free cake does not use xanthan gum it is a gorgeous crumbly cake so care must be taken.
You can sandwich the cake pieces together or you can make smaller cakes, a layer cake or which ever you like.
Spread the middles with Jeenas vegan whipped cream recipe then continue to spread the cream over the entire cake.
Use the peach slices you put aside to add decoration and taste to the cake.
Spread the middles with Jeenas vegan whipped cream recipe then continue to spread the cream over the entire cake.
Use the peach slices you put aside to add decoration and taste to the cake.
Enjoy Chef Jeenas fabulous peach cream cake that is not only vegan but gluten free too.
This cake is so tasty that you may just want to dig right into the cake rather than have a second slice!
See Chef Jeenas vegan recipe index page and gluten free recipes index page for more delicious food recipes.
0 comments:
Post a Comment